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I switched to Better Bottles after this!

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Bottle a sixer to take to a friend. About an hour later get a call from SWMBO screaming "WTF Did you do??? yada yada yada"

notice the pool of pale ale in the bottom...not that bad, right?
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WRONG!
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I think I only lost about 12 beers thankfully! But still...I then got velcrow to keep the picnic taps from falling and used this incident later to rationalize the purchase of perlicks :)
 
I posted this in another thread but I lost 5 gal of barleywine and a glass carboy in one shot. Worst part is that it was on carpet and the clean up took 5 days.
 
Don't have a picture... But once i had a great brew day... Everything went swimingly... Got the beer cooled down to like 65 degrees, the wort tasted great... Into the ferm bucket, carrying into the kitchen to the ferm closet... Put the bucket down, oops, some wort must have jumped out... Better wipe that up! Wait, more... Let me pick up the bucket... SWOOSH... The bottom of the bucket fell out, dumping 5 gallons of potentially the greatest beer in the world onto my kitchen floor
 
That sounds awful! one time I put boiling cider into a plastic container and it... melted.
 
Broke my 5 gallon fermenter tonight full of a cream ale 5 minutes after I put it in...:mad:

5 hours wasted but a valuable lesson learned...:smack:
 
Oh my word what in the disaster is this??? THERE'S CIDER EVERYWHERE!!! THERE'S GLASS SHARDS EVERYWHERE!!! IN THE WALLS!!! EVERYWHERE!!!

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A Belgian white on the left, Christmas ale on the right. Both were a little vigorous as you can tell

Had something similar happen to me just yesterday.

Pitched Nottingham in one 6 gallon Pear Cider and Pitched a White Wine Yeast in another 6 gallon Pear cider on the same day.

24 hours later White wine was bubbling away nice and steady. Nottingham wasn't doing anything.

7 days later the white wine was bubbling away just as steady as it was on day one. I noticed that still nothing really was happening and no activity or color change on the Nottingham. Looked closer looked like maybe a little bit of an infection was starting on the top (similar to lacto bubbles).

8 days: White wine still doing its thing. Nottingham/possible lacto infection decided it was time to take off... Had to clean up a good amount from the floor and put a 1" blowoff tube on the carboy. The best part? Temperture sitting nicely at 66 degrees the whole time! Excited for what this will become.
 
I went to dry hop my Maori IPA a bit over a week ago,& popped the lid to find this;
http://[URL=http://s563.photobucket.com/user/unionrdr/media/PICT0003_zps902eee48.jpg.html] [/URL]
The US-05 yeast got stirred up after dry hopping. The FG had been at 1.015 from an OG of 1.074. That pic was Friday. today the samplw went from this @ 1.012;
http://[URL=http://s563.photobucket.com/user/unionrdr/media/PICT0005_zps9ca1dc1a.jpg.html] [/URL]
To this this morning;
http://[URL=http://s563.photobucket.com/user/unionrdr/media/PICT0001_zpsc93c0873.jpg.html] [/URL]
Settled yeast;
http://[URL=http://s563.photobucket.com/user/unionrdr/media/PICT0002_zps0c2640aa.jpg.html] [/URL]
Cleaning & sanitizing my stuff to bottle it while the priming solution cools.
 
I've had that bottle bomb experience. I walk into the small room where I kept my brew supplies and conditioning bottles. Suddenly, you're like "Wait, why are little shards of brown glass al over the walls?" "Why is the carpet brown?", "Why does this room smell like an old beer and shot joint?"
Then you look at all those other bottles sitting there. They taunt you as if to say "Come and get it big boy"
 
Unfortunately, no pix, but a couple weeks back I brought an assorted homebrew 6 pack to the office for a friend. I had to stash it under my desk for delivery the next day. I was minutes from grabbing it when -- in a busy office -- one of the bottles exploded. Stopped everybody cold. The mess under the desk wasn't too bad because I had the bottles in a cardboard six-pack carrier and in a bag.

The odd part was that I bottled this batch on 7-2-13. Of course, I did not taste it, but it smelled perfectly fine, so I don't think it was infected. My office smelled great for a couple of days!
 
Looking at it now,it does sorta resemble the dead jellyfish we saw in the mornings on Virginia Beach. Scads of them. Maybe re-name the beer "The Thing That Should Not Be"? (Metallica song). Beer looked,smelled,& taste ok,so I got 47 bottles of it yesterday. Gotta cover the boxes of bottles with something just in case I they reach critical mass!...I did use a lower carbonation level as well.
 
Was out of town when my analog temp controller crapped out sending the fermentation freezer well below 0. West coast red shot out and all over. And then the ants came....

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Was out of town when my analog temp controller crapped out sending the fermentation freezer well below 0. West coast red shot out and all over. And then the ants came....

Nice documentation of a royal mess. :mug:

In that regard it would be a better and safer solution to hard-wire controllers into the compressor circuit, eliminating the factory thermostat. Although the controller could still get stuck or otherwise malfunction (such as a broken probe).

How can the beer shoot out? Did your carboy bust?
 
I do not have the know how for wiring something like that. I just got the digital one that gives you the option of full on/ full off if the sensor fails. Better bottle didn't break somehow tons of beer got squeezed out. Star San solution turned totally white when frozen, which was an interesting discovery.
 
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